Another Good Common Preserve

Method

Boil together, in equal or unequal portions (for this is immaterial), any kinds of early fruit, until they can be pressed through a sieve; weigh, and then boil the pulp over a brisk fire for half an hour; add half a pound of sugar for each pound of fruit, and again boil the preserve quickly, keeping it well stirred and skimmed, from fifteen to twenty minutes. Cherries, unless they be morellas, must first be stewed tender apart, as they will require a much longer time to make them so than any other of the first summer fruits.

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